{"id":3931,"date":"2021-06-10T16:15:47","date_gmt":"2021-06-10T14:15:47","guid":{"rendered":"http:\/\/brasil.polardemo.it\/coxa-creme-de-frango-coscia-di-pollo-in-crosta\/"},"modified":"2021-06-10T16:17:56","modified_gmt":"2021-06-10T14:17:56","slug":"coxa-creme-de-frango-coscia-di-pollo-in-crosta","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=3931","title":{"rendered":"Coxa-creme de frango (Crusted Chicken Legs)"},"content":{"rendered":"\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/strong><\/p>\n\n\n\n


The “crusted chicken leg” is a fried coated chicken leg – depending on the size of the chicken leg it is almost a meal in itself. It is a version of a popular appetizer – the Hen Thigh, and was introduced in 1975 to the Vienna Restaurant menu, a well known food brand in Brazil. The “crusted chicken legs” are today very widespread in Brazil and there are many versions of this recipe.<\/p>\n\n\n\n


Ingredients
Chicken broth ingredients:<\/strong>
\u2022 5 large skinless chicken legs
\u2022 carrot, celery, parsley, onion, garlic
\u2022 1 teaspoon salt
\u2022 black pepper
\u2022 1 bay leaf
\u2022 1 liter of water
Crust ingredients:<\/strong>
\u2022 750 ml hot chicken broth
\u2022 75 g butter
\u2022 250 g all-purpose flour
\u2022 \u00bd teaspoon salt
\u2022 a pinch of sugar
\u2022 black pepper
\u2022 1 tablespoon chopped parsley
For the coating:<\/strong>
\u2022 1 egg
\u2022 a pinch of salt
\u2022 breadcrumbs
\u2022 frying oil<\/p>\n\n\n\n

Preparation method<\/strong><\/p>\n\n\n\n

  1. Make the broth: combine all of the broth ingredients in a saucepan and cook until chicken legs are done. Allow the broth to cool down and pass it through a strainer. Reserve the broth for the pastry and remove the cartilage from the proximal end of the chicken legs.<\/li>
  2. Make the crust (similar to choux pastry without eggs) in a heavy-bottomed saucepan: melt the butter, add flour and mix well. Add the broth to the mixture a little at a time, stir vigorously and cook for about 3 minutes. If if there are lumps in the pastry you can use the mixer to remove them. Season with salt, pepper, sugar and parsley. The pastry should have a thick, smooth and flexible consistency.<\/li>
  3. Allow to cool down a little. Then use a spoon to make 5 portions of pastry and arrange them on a greased work surface, ensuring that they are well separated from each other.<\/li>
  4. Place one leg at the center of each portion of pastry, then cover each one with the remaining pastry.<\/li>
  5. Grease your hands and shape the “chicken legs”, leaving the bone clean.<\/li>
  6. Pass them in the beaten egg with a pinch of salt and coat with bread crumbs.<\/li>
  7. Deep fry in hot oil until they are golden brown. To reach the right temperature put a toothpick into the oil and wait until small bubles form. Remove and transfer to paper towels to remove excess oil.<\/li>
  8. Bake the “crusted chicken legs” in a preheated oven at 180\u00b0C for 15 minutes before serving.
    Note: this recipe can be made with chicken wings and served as a snack.<\/li><\/ol>\n\n\n\n

    Yield: 5 servings.<\/p>\n\n\n\n


    Posted on: 06 April 2014<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    CLICK HERE TO WATCH THE VIDEO The “crusted chicken leg” is a fried coated chicken leg – depending on the size of the chicken leg it is almost a meal in itself. It is a version of a popular appetizer – the Hen Thigh, and…<\/p>\n","protected":false},"author":2,"featured_media":3925,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[59,46,55],"tags":[],"class_list":["post-3931","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizers-en","category-recipes-en","category-savoury-dishes-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3931","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3931"}],"version-history":[{"count":2,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3931\/revisions"}],"predecessor-version":[{"id":3935,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/3931\/revisions\/3935"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/3925"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3931"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3931"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3931"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}